Beef Picadinho (Brazilian Stew)

• 1 ½ pounds beef sirloin, thinly sliced
• 2 tablespoons olive oil
• 1 medium onion, diced
• 1 green bell pepper, diced
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1 (14.5-ounce) can diced tomatoes
• 1 cup beef broth
• 1 tablespoon tomato paste
• Salt and pepper to taste
• ¼ cup fresh cilantro, chopped (optional)

Steps

1. 1 Cut the beef into small cubes, about ½-inch pieces, and season with salt and pepper.
2. 2 Heat olive oil in a large skillet or pot over medium-high heat.
3. 3 Add the beef and cook until browned on all sides, about 5 minutes.
4. 4 Remove beef from the skillet and set aside.
5. 5 In the same skillet, add onion and bell pepper and cook until softened, about 5 minutes.
6. 6 Add garlic, cumin, and smoked paprika, and cook for 1 minute.
7. 7 Stir in diced tomatoes, beef broth, and tomato paste.
8. 8 Return beef to the skillet, bring to a simmer, and cook covered for 20 minutes.
9. 9 Taste and adjust seasoning if necessary.
10. 10 Serve hot, garnished with fresh cilantro if desired.

Nutrition

Tips

• For a richer flavor, add a splash of red wine with the beef broth.
• Serve with white rice or crusty bread to soak up the delicious sauce.
• Feel free to add a diced potato or carrot for extra heartiness.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop with a splash of broth to loosen the sauce.

Serving Suggestions

• Serve with fluffy white rice and a side of farofa.
• Pair with a fresh avocado salad for a complete meal.

FAQ